Seafood Paella with Saffron Aioli

Ingredients

• bomba rice400g
• large shrimp, peeled and deveined300g
• mussels, cleaned500g
• calamari rings200g
• fish stock1.2L
• saffron threads1 tsp
• smoked paprika1 tbsp
• onion, finely chopped1 medium
• garlic cloves, minced4
• tomato, grated2
• extra virgin olive oil80ml
• flat-leaf parsley, chopped2 tbsp
• lemon wedgesfor serving
• sea saltto taste

Directions

1. 1

   Warm the fish stock in a saucepan and steep the saffron threads in it for at least 10 minutes.

2. 2

   Heat the olive oil in a wide paella pan (or large skillet) over medium-high heat. Sear the shrimp for 1 minute per side until pink; set aside. Add the calamari rings and cook for 2 minutes, stirring, then remove and set aside.

3. 3

   In the same pan, sauté the onion until soft and golden (about 5 minutes). Add the garlic and cook for another minute, then stir in the smoked paprika and grated tomato. Cook until the tomato has deepened in color and the mixture is jammy.

4. 4

   Pour in the bomba rice and stir to coat every grain with the flavorful base. Toast for 1-2 minutes, then pour in the saffron-infused stock. Season lightly with salt. Bring to a boil, then reduce to a simmer. Cook for 18-20 minutes, without stirring, until the liquid is mostly absorbed and the rice is al dente.

5. 5

   Arrange the mussels (open side up), shrimp, and calamari on top of the rice. Cook for an additional 5-7 minutes until the mussels have opened and the shrimp are cooked through. If you want socarrat, increase the heat for the last 1-2 minutes, listening for a crackling sound.

6. 6

   Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Meanwhile, prepare the saffron aioli by mixing 1/2 cup mayonnaise with a pinch of saffron and 1 minced garlic clove.

7. 7

   Scatter with parsley and serve directly from the pan with lemon wedges and the saffron aioli on the side.